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Hainanese Chicken Rice

Course Code: EDN-0007


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This recipe leads the student through the essential steps of creating this much loved classic dish. Although more popularly known as Singapore's national dish, Hainanese Chicken Rice can truly trace its origins to Hainan, China (a small island in southern China). The current versions that one finds all over southeast Asia (Singapore, Malaysia, Thailand ,Vietnam) are all adaptations of an original dish that used a local Wenchang Chicken raised on a diet of coconuts and peanut bran making its skin naturally yellow and oily. This version leads the student through all the essential steps of conditioning the chicken, the subtleties of the rice and the creation of each dipping sauce. It delivers a dish that is acceptable and delicious in all these cultures.


 Cheongyan See

Chef Cheongyan See



Chef See Cheong Yan is the Culinary Head at Enderun Colleges. He is responsible for overseeing the Culinary Arts department, curriculum development, and spearheading all culinary courses since the school’s pre-opening. He graduated from Les Roches in Switzerland with a Diploma in Hotel and Restaurant Management. Chef See also earned his Certificate in Business Administration, with honors, from Washington State University. In addition to his education credentials, Chef See has over 20 years worth of experience in the field of culinary arts worldwide, having worked at the Kempinski Hotel and Traders Hotel in China and at Bahnhof Buffet SBB Basel in Switzerland, among others. In the Philippines, Chef See has led the kitchen operations of Edsa Shangri-La, Hyatt Regency Manila and Tagaytay Highlands. Truly an international citizen, Chef See speaks English, Bahasa Malaysia, Cantonese, Mandarin, French and Filipino fluently. In summer of 2008, Chef See also underwent training at Ducasse Education in France. In 2012, he was part of Philippine Airlines' Master Chef series, where renowned guest chefs restyled the in-flight menu with a variety of international cuisines.

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